Garlicky Parmesan Popovers

by Country Spoon

Freshly minced garlic and salty parmesan make these puffy and moist popovers even more flavorful. The crisp, buttery outside and the soft garlicky inside make the perfect duo.

Garlicky Parmesan Popovers:

3 eggs – at room temperature

2-3 cloves garlic – finely minced

1 c. milk

3 T. good olive oil

1/2. c. + 3 T. parmesan cheese – shredded

1/2 t. salt

1/4 t. freshly cracked black pepper

1 c. all-purpose flour

Preheat oven to 375.  In a medium mixing bowl, beat eggs with an electric mixer at slow speed until frothy.  Add minced garlic, milk, olive oil and 1/2 c. parmesan and mix to combine. Slowly add in flour, salt and pepper and mix until incorporated. Stop and scrap the sides of the bowl and beat for an additional second or two. Butter and lightly flour 4 ramekins and place on a baking sheet lined with parchment paper, just in case too much “popping over” occurs.  Fill ramekins about half full with batter. Sprinkle with remaining 3 T. parmesan. Bake for 40 minutes at 375 until puffy and golden, resist the urge to open the oven and take a peek! Once the 40 minutes is up, open the oven and quickly make a 1 inch slit on the tops of each of the popovers with a small knife and bake for an additional 10 minutes. Remove popovers from ramekins and serve while hot out of the oven.

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